Date 17 Feb 15

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Moose stock with foraged mushrooms and dried reindeer hearts with freshly baked bread, made on a camper oven

Yellow Snow

Kolbotten på åpen flamme

1 kg flour and Water,

3 pages m killer

2 kg lightly salted meat

1/2 liter Dopp (prim, butter and honey)

10 l warm malt beer

Roasted moose bone marrow with juniper berries

20 moose bone marrow

salt

juniper berries

To remove the blood from the marrow, place the bones in a bowl of ice water with 1 teaspoon coarse sea salt per 1 cup water. Refrigerate or put outside in the snow for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time. But the bone marrows on hot coals on the open fire for 20-25 min. Sprinkle with salt and eat with with a twig with a sharp end.

Baked red beets in clay

red beets

clay

Cook the red beets as a whole for 20 min, cover them with clay (make a thin mark to crack the clay open) and put them in the open fireplace on hot coals for 30 – 45 min, until the clay is hard.

Moose stock with foraged mushrooms and dried reindeer hearts with freshly baked bread, made on a camper oven

1 kg bone=1 l water

The raw materials are placed in a spacious pot, and cover with cold water. Heat the content. Skim any impurities that may come to the surface to get a clear stock in the end. Heat up slowly which allows you to have control over the temperature rise to prevent the stock from boiling and give chemical processes time to unfold. Keep the stock around 90 degrees for 8 to 48 hours (or more). If you use pieces of whole meat, lower the heat after two to four hours and pell the meat from the bones. The meat is good for casseroles and soups.

Yellow snow

3 cups of fresh snow

1/3 cup of cream

3 tbsp sugar

3 tbsp apple compote

Ice-cream made out of snow and cream with apple compote. Combine snow with cream, sugar and apple compote until it has the right texture. It works best outside when the temperatures are below zero.